I originally made this sauce to go with our Southwestern Pinto and Rice Balls. The family loved it so much that I have made it twice more already. As soon as my husband tasted it, he immediately requested that we make Burrito Bowls to eat with this sauce the following night.
This recipe doubles nicely, simply adjust the heat as desired. Take note that the heat in this sauce will increase a good bit after resting in the refrigerator for a day or two. So, you might not want to make much more than you will be able to eat within that time frame.
Chipotle Dipping Sauce
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 chipotle pepper in adobo sauce finely minced (I use mine straight from the freezer)
- generous dash of cumin
- kosher salt to taste, I used about ¼ teaspoon
- 1/2 teaspoon white wine vinegar
- Finely mince the chipotle pepper and then add all ingredients together in a small bowl. Mix together and taste. Adjust the cumin and salt as desired. The heat will increase dramatically after it chills in the refrigerator. 2 hours chill time will increase it a good amount, 24 hours will take it to a completely different level of heat. At 48 hours, my husband loves this and I no longer can handle the heat. Adding a tiny bit more sour cream will tame the heat if it increases too much for your tastes. Enjoy!
7 Comments Leave a comment or review
Becki's Whole Life says
Yum…so many options with this sauce. Love the heat and smokiness:-)
[email protected] says
Oh…wow. I wish I had some peppers in adobo in the house. Sounds delish and the options are endless!!!
Gerry @Foodness Gracious says
I would use this also as a burger spread, yummm..
Tricia @ saving room for dessert says
You know I love this!
Oh YUM! This is my kind of sauce for sure!!
POW! Yeah, I LOVE this sauce. It would rock on all kinds of sandwiches, meats, and heck….even straight off of my finger.